BAKED ONION CHEESE DIP
This cheddar-Vidalia dip gets a nice kick from an added cup of pepper Jack cheese. It's fun to serve with an assortment of crackers and breadsticks. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.
Nutrition Facts : Calories 208 calories, Fat 19g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CHEESY BAKED ONIONS
I FOUND this recipe in the newspaper many years ago. It has been a family favorite ever since. Since it goes well with any meat, it's a good "dish to pass" for family gatherings or potluck suppers. Someone will always ask "Who brought the onions?" -Louise Elliott, Gallipolis, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.
Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMELIZED ONION AND WHITE CHEDDAR MAC
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.
- Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes.
- While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated.
- Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese.
- Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes.
SAVORY CHEDDAR CHEESE BACON AND ONION SCONES
Steps:
- Preheat the grill on a medium flame.
- Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes.
- Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour.
- Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds.
- Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes.
- To plate, slice in half and spread with butter, or preferred topping.
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
BAKED SWEET ONION CHEDDAR DIP
Make and share this Baked Sweet Onion Cheddar Dip recipe from Food.com.
Provided by Julesong
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
- Spread into a lightly pan sprayed small-ish baking dish.
- Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
- Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
- Serve hot or warm with crackers, bread, or raw veggie dippers.
- Makes about 6 servings. I usually make a double batch! :).
- Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.
Nutrition Facts : Calories 82.8, Fat 5.1, SaturatedFat 3.2, Cholesterol 16.1, Sodium 149.7, Carbohydrate 4.2, Fiber 0.6, Sugar 2, Protein 5.3
BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE
Serve up a tasty vegetable side-dish with this flavourful recipe for slow-baked onions in a cheese sauce.
Provided by English_Rose
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Stud each onion with a clove. Put the onions into a lidded ovenware dish and add in the bay leaf. Pour over the milk and dot over the butter.
- Cover the onions and bake for 45 minutes or until the onions are tender, but not falling apart.
- Once cooked, remove the onions and keep warm. Keep the oven on at 350°F
- Transfer the milk to a saucepan and add the cream and flour. Stirring, gently bring to the boil and simmer until thickened.
- Add the cheese and mustard and season with salt and freshly ground pepper.
- Return the onions to the ovenware dish, pour over the sauce and place in the oven for 10 minutes. Serve.
Nutrition Facts : Calories 384.6, Fat 29.2, SaturatedFat 18.3, Cholesterol 98.9, Sodium 207.9, Carbohydrate 22.9, Fiber 2.2, Sugar 6.6, Protein 9.6
CHEESY ONION BAKE
Recipe number 2 for Vidalia onions. This recipe calls for Jumbo Vidalias but the zaar computer wants to call them large. Bad computer, lol.
Provided by Charlotte J
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place Vidalia slices in lightly greased 2 quart casserole dish and set aside.
- Melt butter in a heavy saucepan over low heat. Add flour, stirring well until smooth. Cook for 1 minute while stirring.
- Gradually add milk.
- Cook over medium heat while stirring until it thickens and becomes bubbly.
- Add cheese and salt, stirring until the cheese melts and sauce is smooth.
- Pour over Vidalias and bake uncovered at 350° for 1 hour.
Nutrition Facts : Calories 297.9, Fat 19.4, SaturatedFat 12.2, Cholesterol 58.5, Sodium 409.7, Carbohydrate 21.4, Fiber 2.2, Sugar 6.6, Protein 10.9
BAKED ONION DIP II
This dip is fast, easy and delicious! Whenever there's a potluck, I'm always asked, "Are you bringing the dip?" I can't go anywhere without it! Try experimenting with different types of cheese. Serve with assorted crackers.
Provided by DANCOX
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 40
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
- Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 1.2 g, Cholesterol 10.3 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 101.4 mg, Sugar 0.5 g
BAKED ONION AND CHEESE DIP
Great for family gatherings, pot lucks, and holiday cook-outs. From www.pioneerwoman.com. Yield and time to make are estimates. Posted in response to a request.
Provided by foodtvfan
Categories Cheese
Time 35m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine the Cheddar cheese, Pepper jack cheese, cream cheese, mayonnaise, thyme, and 1 cup of the onions.
- Cover and process until blended.
- Stir in remaining onion.
- Transfer to a greased baking dish.
- Bake, uncovered, at 375 degrees Fahrenheit for 20-25 minutes or until bubbly.
- Serve with crackers, day old baguette or French bread.
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